Cream butter and sugar, alternating white and brown sugar and blending for 3-4 minutes. Add eggs, beating well with each addition. Beat in vanilla extract. Add flour alternating with cocoa liquid. Mix only until well incorporated.

Spoon batter into pans and cook for 25-30 minutes.

Cool completely before assembling.

Fudge Filling

(This is a pain in the butt to make. I don’t blame you if you just use buttercream)

1 ½ cups whole milk

1/3 cup heavy cream

2 oz unsweetened chocolate chopped/shaved

½ cup sugar

2 Tablespoons cornstarch

4 teaspoons flour

1/8 teaspoon salt

3 egg yolks

1 ½ teaspoon vanilla extract

Bring water in double boiler to boil. Reduce temp to low.

Put milk, cream, and chocolate in top of double boiler and heat, whisking constantly until mixture is smooth.

Stir constantly but gently as mixture thickens, removing any lumps. Cover and cook for 10 to 12 minutes, stirring occasionally and removing lumps.

In another bowl, lightly beat egg yolks. Add ¼ cup of hot filling to yolks to temper them, then return to the mixture in the double oiler, stirring thoroughly. Continue to cook for 2-3 minutes until mixture is smooth and thick.

Remove from heat. Stir in vanilla extract. Cover and allow to cool at room temperature for 10-15 minutes, then refrigerate. Use filling when cold.

I like to top this cake with a chocolate buttercream icing – buttercream with 5-6 ounces of melted, cooled chocolate, and a splash of rum if you’re feeling naughty!

Kay’s Vegetable Soup

1 chuck roast

1 small head of cabbage

3-4 potatoes diced

3-4 carrots sliced

1 bag frozen peas

1 can corn

1 can lima beans

1 can diced tomatoes

1 can green beans

1 bottle of low sodium V8 juice

Fill a large stock pot with enough water to cover the roast and bring to boil. Reduce to simmer and cook until tender. Remove roast from pot and skim the water/broth of foam.

Bring water/broth to boil and add potatoes, and carrots. Cook until tender.

Add tomatoes, V8 and other veggies. Dice beef and add. Return to boil.